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All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far—what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components—such as crème patisserie, pâte à choux, and chocolate ganache—are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations—such as Éclairs, Saint-Honoré, Opéra—as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.

PPG Metallic Tones presents a sleek and luminous finish. It lends a shimmering richness to classic colors. And introduces a timeless luxury to walls, trim and architectural elements throughout the home.

PPG Metallic Tones presents a sleek and luminous finish. It lends a shimmering richness to classic colors. And introduces a timeless luxury to walls, trim and architectural elements throughout the home.

Design details: Coucke tea towels are a jacquard weave, meaning the designs are woven into the towels instead of printed. The designs are long lasting and are soft to the touch. Use these towels to bring a touch of color to your kitchen. Measures 29in x 20in 100% cotton Machine wash Made in France

Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 3.17

Les Leçons de pâtisserie de Christophe se sont imposées dans le domaine du livre de cuisine comme une collection de référence. Créatif et pédagogue, Christophe Felder guide ses lecteurs dans l'apprentissage de la pâtisserie. Ses leçons sont de véritables cours, photographiés pas à pas, qui détaillent les tours de main, ustensiles et techniques indispensables pour réussir ses pâtisseries comme un pro. Gâteaux de l avent, chocolats et petites bouchées, pâtes et tartes, décors de pâtisserie, crèmes, viennoiseries, gâteaux classiques et mignardises : retrouvez tous ces thèmes dans un seul et même ouvrage. Un outil indispensable pour les pâtissiers débutants ou confirmés !

Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!

'A profoundly pleasurable book which offers that rare combination of daring, accomplished technique illuminated with extraordinary simplicity and clarity. His latest must-have book will inspire and delight.' Michel and Alain Roux Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, it's easy to start making perfect patisserie at home. Patisserie processes are broken down into a step-by-step guide complete with expert knowledge to produce flawless creations every time, and a series of basic recipes – covering sponges, creams and custards, pastry and syrups – provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. â??Packed full of mouthwatering delicious recipes, including classics such as Rhum Baba and Tarte Alsacienne that are given a modern adaptation, this gorgeous bake book will awaken and inspire the pastry chef in you!

From the author of the award-winning cookbooks Crust and Dough comes a definitive, accessible guide to make patisserie at home Patisserie, the art of the maître pâtissier, is the most admired style of baking in the world and requires the highest level of skill. In this new book master baker and bestselling author Richard Bertinet makes patisserie accessible to home bakers. Richard effortlessly guides you through challenging techniques with step-by-step photography and more than 50 easy-to-follow recipes for the most revered and celebrated biscuits, sponges, meringues, tarts, eclairs, and other classic desserts. With Richard’s expert help, you will soon be creating authentic sweet tarts, bavarois, galettes, macarons, and mousses. With creations including Lavender and Orange Eclairs, Gateau Saint Honore, Tarte Tropizienne, Paris Brest, and Cassis Kir Royal Mousse, Patisserie Maison opens up the world of divine sweet creations to novices as well as more experienced cooks. Includesm metric measures.

Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 2.78

Over the years, master baker Edd Kimber has visited France at least once a year, eating his way around the country: salted caramels in Brittany, kougelhopf in Alsace and tarte Tropezienne in Saint-Tropez. In this exquisite book, he takes you on a tour of France, passing on his love for the country and its delicious recipes. Some of the recipes are classic and traditional, some are his interpretation of an idea, and some are inspired by the modern influence that can be seen on the counters of pâtisseries around France. Above all, they are all achievable in the home kitchen. This is not meant to be a professional pâtisserie book that will sit on your shelf—Edd wants you in the kitchen, making beautiful desserts and sharing them with your friends and family. With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a genoise sponge and simplifying a croissant dough. Chapters include: Pastry, featuring basic recipes for pate sablee and pate sucree and recipes for delicious tarts to use them in; Cakes & Desserts, such as Cherry Clafoutis and Buche de Noel; Sweet Treats, including Classic Financiers, Caneles and Eclairs; Masterclass—aspirational recipes for those more adventurous, like a Matcha, Black Sesame and White Chocolate Cake; and Basics—the essential icings and creams, such as Mousseline and Creme Chantilly. Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive equipment) and easily available ingredients so you too can create perfect patisserie at home.

The ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect dessert.In this essential baking bible, patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks, giving them the tools, instructions, and recipes to create the most delicious and elaborate desserts.Patisserie at Home begins with the fundamental base recipes for pastry dough (broken, puff, brioche, and more) and fillings (creams, custards, ganache, butters, mousses), techniques for mastering chocolate, and the art of transforming sugar. Then come the recipes—dozens of the most famous French pastries and desserts, from meringues to Madeleines, croissants to Chantilly cream, brioche to biscuits, as well as cakes, cookies, creams, and tarts. The authors provide a technical breakdown and unique graphic for each recipe, explaining the science of the composition and the technique, along with step-by-step photos and a large full-page image of the final dish. Indulge you sweet tooth, impress guests, and wow your family—with Patisserie at Home, anyone can enjoy an irresistible taste of France!

'A profoundly pleasurable book which offers that rare combination of daring, accomplished technique illuminated with extraordinary simplicity and clarity. His latest must-have book will inspire and delight.' Michel and Alain Roux Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, it's easy to start making perfect patisserie at home. Patisserie processes are broken down into a step-by-step guide complete with expert knowledge to produce flawless creations every time, and a series of basic recipes – covering sponges, creams and custards, pastry and syrups – provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. â??Packed full of mouthwatering delicious recipes, including classics such as Rhum Baba and Tarte Alsacienne that are given a modern adaptation, this gorgeous bake book will awaken and inspire the pastry chef in you!

·A comprehensive and beautiful reference focusing on French baking, written by award-winning Pastry Chef Philippe Urraca·Contains step-by-step accessible instructions for the creation of these wonderful pastries·A book for amateur and professional bakers alikeEvery four years since 1924, the best French artisans contend to become Meilleur Ouvrier de France (MOF), literally the 'Best French Craftsman'. The president of this prestigious and unique competition, Philippe Urraca, selected 130 emblematic recipes that represent the best of French baking: croissants, millefeuilles, financiers, ParisBrest, eclairs, macarons, and more. Basic recipes and techniques are explained with detailed step-by-step instructions as well as professional tips, making this book a helpful reference for both amateurs and pros.

From the author of the award-winning cookbooks Crust and Dough comes a definitive, accessible guide to make patisserie at home Patisserie, the art of the maître pâtissier, is the most admired style of baking in the world and requires the highest level of skill. In this new book master baker and bestselling author Richard Bertinet makes patisserie accessible to home bakers. Richard effortlessly guides you through challenging techniques with step-by-step photography and more than 50 easy-to-follow recipes for the most revered and celebrated biscuits, sponges, meringues, tarts, eclairs, and other classic desserts. With Richard’s expert help, you will soon be creating authentic sweet tarts, bavarois, galettes, macarons, and mousses. With creations including Lavender and Orange Eclairs, Gateau Saint Honore, Tarte Tropizienne, Paris Brest, and Cassis Kir Royal Mousse, Patisserie Maison opens up the world of divine sweet creations to novices as well as more experienced cooks. Includesm metric measures.

tisserie Gluten Free offers a tantalizing collection of gluten-free recipes. This beautifully photographed cookbook is unique in presenting some of the most challenging treats to make without gluten: classic French pastries.Written with meticulous detail and a warm and inviting style, ;tisserie Gluten Free includes a wide array of recipes, ranging from delightful buttery French cookies to the ooh là là of elaborate flaky puff pastries.The recipes skip the commonly used gluten-free binders—xanthan gum and guar gum— that are known to be of digestive sensitivity for many individuals. The takeaway is an elevated experience in gluten-free baking; from chocolate sea salt sablés to almond croissants, the results surprise and bring a smile to the staunchest of gluten-free skeptics.

patisserie alsacienne [Paperback] ... 2737223016

Over the years, master baker Edd Kimber has visited France at least once a year, eating his way around the country: salted caramels in Brittany, kougelhopf in Alsace and tarte Tropezienne in Saint-Tropez. In this exquisite book, he takes you on a tour of France, passing on his love for the country and its delicious recipes. Some of the recipes are classic and traditional, some are his interpretation of an idea, and some are inspired by the modern influence that can be seen on the counters of pâtisseries around France. Above all, they are all achievable in the home kitchen. This is not meant to be a professional pâtisserie book that will sit on your shelf—Edd wants you in the kitchen, making beautiful desserts and sharing them with your friends and family. With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a genoise sponge and simplifying a croissant dough. Chapters include: Pastry, featuring basic recipes for pate sablee and pate sucree and recipes for delicious tarts to use them in; Cakes & Desserts, such as Cherry Clafoutis and Buche de Noel; Sweet Treats, including Classic Financiers, Caneles and Eclairs; Masterclass—aspirational recipes for those more adventurous, like a Matcha, Black Sesame and White Chocolate Cake; and Basics—the essential icings and creams, such as Mousseline and Creme Chantilly. Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive equipment) and easily available ingredients so you too can create perfect patisserie at home.

·A comprehensive and beautiful reference focusing on French baking, written by award-winning Pastry Chef Philippe Urraca·Contains step-by-step accessible instructions for the creation of these wonderful pastries·A book for amateur and professional bakers alikeEvery four years since 1924, the best French artisans contend to become Meilleur Ouvrier de France (MOF), literally the 'Best French Craftsman'. The president of this prestigious and unique competition, Philippe Urraca, selected 130 emblematic recipes that represent the best of French baking: croissants, millefeuilles, financiers, ParisBrest, eclairs, macarons, and more. Basic recipes and techniques are explained with detailed step-by-step instructions as well as professional tips, making this book a helpful reference for both amateurs and pros.

If you’ve ever dreamed of being able to conjure up the mouthwatering pastries you’ve enjoyed in a Parisian cake store but thought it would be too hard, think again!Will Torrent is a rising star in the pastry world and in this, his first book, he aims to take the fear factor out of French pâtisserie. With step-by-step photography, a no-nonsense approach to the key pastry techniques and more than 60 beautifully illustrated recipes, this book will become an invaluable source of inspiration and a constant reference for all your favorite French-inspired sweet treats. There are chapters on Basic Techniques, Pâtisserie, Tarts, Petits Fours, Gâteaux & Desserts, and Bakery & Viennoiserie, and you’ll find recipes like chocolate and coffee éclairs, lemon tart, honey madeleines, brioche, macarons and red berry charlotte.